Spicy Red Lentils with Mango Salsa

Rinse 1 cup of red lentils thoroughly under cold water.

In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 diced yellow onion and 2 cloves of minced garlic. Sauté until fragrant, about 3 minutes.

Stir in 1 tablespoon of freshly grated ginger, 1 teaspoon of ground cumin, 1/2 teaspoon of turmeric powder, 1/4 teaspoon of cayenne pepper (or more to taste), and 1/2 teaspoon of garam masala. Cook for 1 minute until fragrant.

Add the rinsed lentils, 4 cups of vegetable broth, 1 (14.5 ounce) can of diced tomatoes (undrained), and 1 teaspoon of kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.

While the lentils are cooking, prepare the mango salsa. In a medium bowl, combine 2 diced ripe mangoes, 1/2 cup of finely chopped red onion, 1/4 cup of chopped fresh cilantro, juice of 1 lime, and a pinch of sea salt. Toss gently to combine.

Once the lentils are cooked, stir in 2 tablespoons of lemon juice and 1/4 cup of chopped fresh cilantro. Taste and adjust seasoning as needed.

Serve the spicy lentils hot, topped with a generous spoonful of mango salsa. Garnish with extra cilantro.